EAT | Double Chocolate Zucchini Cake (Gluten and Dairy Free!)

Published on October 9, 2017

Turns out you CAN have your cake and eat it too. This chocolate cake is not only dairy and gluten free, it also has a sneaky healthy ingredient in it… zucchini.

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– 1 cup unsalted almond butter
– 1/4 cup unsweetened cocoa powder
– 1/3 cup honey
– 1 egg
– 1/4 teaspoon salt
– 1 teaspoon baking soda
– 1 teaspoon vanilla
– 1. 5 cups shredded zucchini
– 1 cup chocolate chips

1. Preheat oven to 350. Grease a small baking pan (not bigger than 8×8, but we used something about 5×8).
2. Mix almond butter, honey, egg, vanilla.
3. Add cocoa powder, baking soda and salt. Stir.
4. Add zucchini and stir to incorporate. The water from the zucchini will loosen the batter.
5. Add half the chocolate chips and stir.
6. Pour batter into prepared pan and top with chocolate chips.
7. Bake for about 40 minutes for a small pan (less if you’re using a bigger pan as your cake will be less thick).

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Meg grew up in Connecticut and when she wasn’t busy pretending to be a mom, she was in the kitchen learning family recipes. She won over her husband, Alan, whom she met her freshman year at Stanford, with some very fancy homecooked meals. After working in finance and strategy for Gap and NBC-Universal, Meg returned to Stanford where she earned her MBA. Now with three kids of her own (Avery, 5; Brooks, 4 and Ryder 1), Meg’s husband doesn’t see too many of those fancy meals. But her kids eat very well! She believes good food is all it takes to make a friend, and she is grateful for all the friends she has made through her videos.

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